And then my bestest friend Megs made me one. It was to die for. So the last couple of years I have been able to do my own and add my own touch. All while keeping the frittata from deflating and turning into a hockey puck.
I don't think you could really go wrong with the ingredients, since it's kind of like a pizza; every thing goes. Except for Anchovies; it shouldn't be a legal topping. Most of the time though I'm digging for salvageable ingredients and leftovers when I make one and it's always a hit.
You really only need three ingredients to make a frittata(eggs, milk, cheese) but I jazz mine up and it makes this creamy, fluffy, cheesy goodness that even after three days, I'm still snacking on.
|Fresh herb frittata|
The added carrots were an idea I got from my close friend Amy making this stunning frittata a little sweet; not to much. And with all the fresh herbs, it makes this beautiful to look at and has a very clean flavor.
|Until lightly golden|
|Prepare your cheese|
|Pour in egg mixture|
|Pop in oven to finish|
Frittata Ala Ang( because nobody should eat a hockey puck)
1/4 cup half-and-half
1 carrot, sliced very thin
1 potato, sliced very thin
1/4 onion, sliced very thin
hand full fresh flat leaf parsley, chopped
hand full fresh basil, chopped
1 Tb fresh thyme, chopped
1/2 cup quality shredded Parmesan
3/4 cup quality shredded cheddar
1 Tb butter
1 Tb canola oil
salt and pepper
Preheat oven to 350
Take sliced potatoes and carrots and rinse under cold water to clear away some of the starch. Add them along with the onion to a large nonstick skillet with the butter and oil; season with salt and pepper. Saute until lightly browned and tender.
Meanwhile break up eggs in medium size bowl and add half-and-half, herbs, cheese and a little salt and pepper. Add the egg mixture over the top of the sauteed veggies and pop in the oven until set and lightly golden on top. Sprinkle with fresh parsley and serve with any kind of toast or a light salad. Serves 4 generously.